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Monday, March 15, 2010

Hawaiin (Frog Eye) Salad

My husband loves Frog Eye Salad so this is the one he requests when I have to take a dish to a get together.  This is a great salad to take to dinner parties because it makes a lot.


1/2 c. sugar
1 Tbsp. flour
1 1/4 tsp. salt
3/4 c. pineapple juice
1 egg, beaten
1 1/2 tsp. lemon juice
2 qt. water
1 1/2 tsp. cooking oil
1 c. acini de pepe
2 (11 oz.) cans mandarin oranges, drained
1 (20 oz) can pineapple chunks, drained (reserve the juice)
1 (8 oz) crushed pineapple, drained
4 oz. non-dairy whipped topping


Combine sugar, flour, and 1/4 teaspoon of the salt. Gradually stir in pineapple juice and egg. Cook over moderate heat; stir until thick. Add lemon juice. Cool mixture to room temperature, then mix in whipped topping.
In a large pot, bring water, remaining 1 teaspoon salt, and oil to a boil. Add pasta acini de pepe. Cook at rolling boil until tender; drain and rinse with cold water.  Let cool to room temperature. When pasta is completely drained, combine with egg mixture. Mix lightly but thoroughly. Refrigerate overnight in tight container. Add remaining ingredients; mix thoroughly. Refrigerate until chilled. Serve.

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